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Ingredients

8kg
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500g
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250g
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4.64l
Water

Method

Kneading: mix all ingredients into a smooth and well developed dough.

The water percentage is depending on the flour quality, approx. 58-62%

Dough temperature: approx. 26°C

Scale: approx. 1950 grams (30 pieces)

Dough proof: approx. 10 minutes

Dividing: divide and round up. Place the dough pieces on baking sheets

Final proof: approx. 60 minutes

Baking: approx. 10 minutes at 240°C

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